Ergin, Ilgın (2014) The Effect of Using Different Vessels in Microwave on the Alteration of Total Protein Level of Milk: An FTIR Study. Other thesis, TED ANKARA KOLEJİ.
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Abstract
In developing world, since people have less time to cook food, microwave ovens are commonly used. Despite the fact that it’s a pratic method, its advantages and disadvantes are being debated. While there have been several studies on how food is affected by heat treatment or effects of microwave on nutritional values of food, there is less knowledge as to how does using different vessels in microwave affect the nutritional values of food. Thus, this paper aimed to observe the effect of using different vessels in microwave on food and used milk as a vehicle for this purpose. Since “food” and “nutritional value” are broad concepts, research was narrowed down to “milk” and “total protein level alteration”. Since very little research has been done on how protein value of pasteurized milk may be affected, the scope of the experiment was limited to brand Sütaş®’s pasteurized milk and 5 vessels that can be used in microwave: glass, porcelain, plastic, Styrofoam and carton. Milk was microwaved in these 5 vessels respectively and milk samples were scanned using an FTIR Spectrometer. FTIR Spectrometer was connected to Perkin Elmer Spectrum® programme on the computer. As a result of the scans, the programme drew and absorbance versus wavelength graphs. Results were analyzed by interpreting these graphs. In absorbance versus wavelength graphs, areas under amide peaks are related with total protein level. Thus, changes in these area values are associated with total protein level alteration. As a result of this experiment, it was found that the maximum total protein level alteration was in milk that was heated in plastic whereas the minimum alteration was in milk that was heated in glass. Based on the results, it was evaluated that as vessels reflect microwaves, they transmit more heat to the organic matter that is being heated in them. Since glass is thicker than plastic, it absorbs more microwaves and transmits less heat to milk and eventually causes less alteration in the total protein value of the milk. Overall, all results supported the hypothesis that as the absorbance of vessels increase, alteration in the total protein level decreases.
| Item Type: | Thesis (Other) |
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| Additional Information: | Advisor: Mrs. Hatice Özmen, IB Notu: C |
| Uncontrolled Keywords: | FTIR, Microwave, Vessels, Milk |
| Subjects: | Q Science > QH Natural history > QH301 Biology |
| Depositing User: | Kamil Çömlekçi |
| Date Deposited: | 11 Sep 2014 12:24 |
| Last Modified: | 11 Sep 2014 12:24 |
| URI: | http://tedprints.tedankara.k12.tr/id/eprint/517 |
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